Mary Berry Mango Cheesecake Recipe​

Mary Berry Mango Cheesecake is a classic British dessert made for sharing. This traybake features a buttery biscuit base and creamy vanilla filling topped with fresh mango and tangy passionfruit seeds.

Mary Berry’s approach here is brilliantly practical because she uses a traybake tin instead of a round one. Most recipes struggle with the centre not setting properly, but this flatter shape cooks evenly every time. I’ve found it’s much easier to slice for a crowd without the whole thing collapsing into a mess. It takes the stress out of hosting because you can do all the hard work a day before your guests arrive.

If you do nothing else, leave that cheesecake in the oven once the timer goes off. That’s the difference between a smooth top and a massive crack down the middle. I used to rush it by opening the door too soon, but the slow cooling is what gives you that clean finish. The cheesecake needs that gradual temperature drop to stay firm and level across the entire tray.

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Mary Berry Mango Cheesecake Ingredients

For the Base

• 100g (3½oz) butter, melted
• 200g (7oz) digestive biscuits, finely crushed

For the Filling

• 700g (1lb 9oz) full-fat cream cheese
• 125g (4½oz) caster sugar
• 1 tbsp plain flour
• 2 tsp vanilla extract
• Grated outer skin of ½ lemon
• 1 tsp fresh lemon juice
• 2 large eggs, beaten
• 150g (5oz) sour cream

For the Mango and Passionfruit Salsa

• 4 passionfruit
• 350g (12oz) mango, peeled and cut into small cubes
• Juice of ½ lime
• 2 tbsp icing sugar

How To Make Mary Berry Mango Cheesecake

1. Prepare the tin and preheat: Set your oven to 160°C (320°F/Gas Mark 3). Grease the inside of a 30 x 23cm (12 x 9in) traybake tin with a little butter and line it with greaseproof paper. Make sure the paper comes up the sides so you can lift the cake out later.
2. Make the biscuit base: Mix the melted butter with the crushed digestive biscuits in a bowl until the crumbs look like wet sand. Every bit of the biscuit needs to be coated so the base doesn’t crumble when you slice it.
3. Press the base: Spoon the buttery crumbs into your prepared tin and spread them out to the edges. Use the back of a large metal spoon to press the mixture down firmly until it’s flat and solid.
4. Chill the base: Put the tin in the fridge while you get on with the rest of the steps. Keeping the base cold helps it stay together when you pour the heavy cheese mixture on top.
5. Mix the cream cheese: Put the full-fat cream cheese into a large bowl and whisk it with an electric hand mixer. You only want to soften it up a bit, so keep the speed low and stop as soon as it’s smooth.
6. Add the dry and liquid ingredients: Throw in the caster sugar, plain flour, vanilla extract, grated lemon skin, and lemon juice. Whisk again on a slow setting until everything is mixed together and there are no lumps of flour visible. Don’t be tempted to crank up the speed here. High speeds trap air bubbles in the cheese, which will cause the cake to rise up and then sink into a valley as it cools.
7. Add the eggs and sour cream: Pour in the beaten eggs and the sour cream. Use the whisk on its lowest setting to combine them until the mixture is just pale and uniform. Stop the moment it looks consistent.
8. Bake the cheesecake: Take the base out of the fridge and pour the filling over it. Use a spatula to spread it into the corners and smooth the surface. Slide it onto the middle shelf of the oven and bake for 40 minutes.
9. Allow to set: Turn the oven off the second the time is up. Leave the door closed and let the cheesecake sit inside for 2 hours. The residual heat finishes the cooking process gently without drying out the edges. If you take it out now, the middle will still be liquid and the top will likely split.
10. Chill overnight: Lift the tin out of the oven and let it reach room temperature on the kitchen hob. Once it’s no longer warm to the touch, cover it with clingfilm and leave it in the fridge overnight to firm up properly.
11. Prepare the salsa: Cut your passionfruit in half and scoop the seeds and juice into a small bowl. Stir in the mango cubes, lime juice, and icing sugar. This mixture is best made just before you want to eat so the fruit stays bright.
12. Serve and top: Run a knife around the edge of the tin and lift the cheesecake out using the greaseproof paper. Trim the very edges off with a sharp knife to reveal the neat layers. Cut the block into 18 even rectangles and spoon the fruit salsa over each one before moving them to a platter.

Recipe Tips

• Check the cheese fat content. You must use full-fat cream cheese for this to set in a traybake tin. Reduced-fat versions have a higher water content which makes the filling runny and prevents it from holding its shape.
• Warm the eggs first. Take your eggs out of the fridge an hour before you start mixing. Room temperature eggs combine with the cheese much more easily, which means you won’t have to whisk for as long.
• Sift the flour. Even though it’s only one tablespoon, sifting the flour into the bowl prevents tiny white lumps from appearing in your smooth filling. It acts as a stabilizer that helps the cheesecake stand tall after slicing.
• Use a hot knife. To get those sharp, professional edges on your squares, dip your knife in a jug of boiling water and wipe it dry between every single cut. This melts through the cheese layer cleanly instead of dragging it.
• Ripen the mango. Make sure your mango is soft to the touch before you peel it. If it’s too firm, it won’t have the sweetness needed to balance the tart passionfruit seeds.
• Avoid over-whisking. Keep your electric mixer on the lowest speed possible throughout the process. Your goal is a dense, creamy texture rather than a light, airy one that might crack.

What To Serve With Mango Cheesecake

A little extra pour of single cream or a dollop of thick Greek yoghurt works well on the side. The yoghurt provides a sharp hit that balances the sweet mango salsa perfectly.

If you’re serving this at a summer party, a few sprigs of fresh mint look great on the platter. A chilled glass of elderflower pressé or a light dessert wine also makes a fine companion for the tropical flavours.

How To Store Mango Cheesecake

Fridge

Keep the cheesecake in an airtight container in the fridge for up to 3 days. It’s best to store the fruit salsa in a separate bowl and only add it to the squares just before you serve them to keep the base from getting soggy.

Reheat

This is a cold dessert and shouldn’t be reheated. If it’s been in the fridge for a long time, let the slices sit on the side for 10 minutes so the flavour of the vanilla comes through better.

Freeze

You can freeze the plain cheesecake squares for up to a month if they are wrapped tightly in greaseproof paper and foil. Don’t freeze the fruit salsa as the mango becomes mushy and loses its vibrant texture once it thaws.

Mary Berry Mango Cheesecake Nutrition Facts

Per serving (1 of 18):

• Calories: 315 kcal
• Protein: 5g
• Fat: 22g
• Carbohydrates: 24g
• Sugar: 18g
• Sodium: 210mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I make Mary Berry Mango Cheesecake ahead of time?

Yes, this is actually better when made a day in advance because it needs a full night in the fridge to set into firm slices. Just wait until you’re ready to serve before you mix the mango and passionfruit salsa.

Why did my cheesecake sink in the middle?

This usually happens if you whisked too much air into the batter or if the oven was too hot. When the air bubbles escape during baking, the structure collapses and leaves a dip in the centre of your traybake.

Can I use frozen mango for the salsa?

No, frozen mango usually becomes too soft and watery once it thaws out. Fresh mango has the firm texture needed to sit on top of the cheesecake without bleeding juice everywhere.

What can I use instead of passionfruit?

If you can’t find passionfruit, a handful of fresh raspberries crushed slightly with a fork makes a great alternative. The tartness of the berries provides the same necessary lift as the tropical fruit.

How do I know when the cheesecake is finished baking?

The edges should be set and slightly puffed up, but the very centre of the tray should still have a slight wobble when you gently shake the tin. It will finish firming up as it cools down in the turned-off oven.

Try More Recipes:

• Mary Berry Lemon Curd Cheesecake​ Recipe
• Mary Berry Crumble Cheesecake​ Recipe
• Mary Berry Raspberry And White Chocolate Cheesecake​ Recipe